Paul’s Super Slow Cooked Chicken Curry Recipe

Everyone loves a good curry and this is my favourite recipe when the boys come round…It takes a while but is easy to prepare, can be done well in advance and tastes great…

Fantastic Slow Cooked Chicken Curry

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Recipe Type: Main Course

Author: Paul Kerrison

Prep time: 1 hour

Cook time: 8 hours

Total time: 9 hours

Serves: 6

There aren’t many slow cooked chicken recipes around -but I think this one is the business! Leave the bones on the thighs for extra flavour – once it’s been slow cooked for 8 hours, the meat will just fall away…

Ingredients

12 boned chicken thighs (skinned, bones left in!)

6 red onions (roughly chopped)

3 bell peppers (optional)

6 fresh tomatoes (quartered)

A punnet of mushrooms (roughly chopped)

A tin of quality chopped tomatoes

2 hot green chilies (at least) -seeds in

4 tablespoons crushed garlic

4 tablespoons crushed fresh ginger

1 tablespoon cumin

1 tablespoon turmeric

1 tablespoon coriander

1 teaspoon whole cumin seeds

1 teaspoon coriander seeds

1 teaspoon paprika

1 teaspoon garam masala

1 teaspoon good curry powder

Pinch of salt

1 tablespoon oil

25g unsalted butter

2 bunches fresh coriander

Instructions

Toast the whole cumin and coriander seeds in a dry pan then remove

Heat the oil in a large pan (E.g. Creuset casserole pot)

Add the ginger, garlic, onions and toasted cumin and coriander

Once sizzling, add the butter and rest of the spices and stir thoroughly to coat the onions

Turn down the heat to minimum and cover with a heavy lid

Finely chop the stalks of one of the bunches of coriander and add that to the onions

Leave to simmer for half an hour, stirring occasionally. If it sticks, add a few drops of water to loosen

While the onions are cooking, skin the chicken thighs and score them, leave the bones in! Put them into a large bowl.

Roughly Chop the mushrooms, quarter the fresh tomatoes and put them all into the large bowl with the chicken.

Roughly chop a bunch of coriander and add that into the bowl too.

Once the onions have cooked, leave to cool then add to the large bowl

Mix all the ingredients thoroughly in the bowl

Cover the bowl and leave overnight in the fridge (if possible!)

Put the entire mix into the slow cooker and cook on low for 8 hours, mixing occasionally if possible

OPTIONAL – Half an hour before the end, chop the bell pepper into large slices, blacken on a gas hob and add to the curry

Remove the lid of the slow cooker half an hour before the end to let some of the juices evaporate. I usually give it a bit of a “mash” too just to thicken the sauce and bring everything together.

Serve in a balti dish garnished with the coriander leaves left over from chopping the stalks earlier